Independent UK chocolatiers Cocoa Canopy is upping the drinking chocolate category with a new range that crafts unique fine chocolate beads, for a superior, more intense drink.
Californian winemakers have blended their passions for wine, chocolate, and sustainability to create Vine to Bar - a premium dark chocolate that includes superfood ingredient WellVine Chardonnay Marc.
‘One of the most difficult issues associated with sustainable sourcing is whether companies should adopt third party standards or develop in-house schemes.
Barry Callebaut has added four new premium cocoa powders to its portfolio targeted for beverage and dairy applications.
South Asia radius
Most food items will be cheaper with the introduction of GST on July 1, according to Harsimrat Kaur Badal, though drinks manufacturers are looking at increases of up to 10% on their products.
Riding on a trend towards premiumisation, craft beer, though still a very small market in China, is likely to continue gaining considerable share and should enjoy remarkable performance.
ISM & ProSweets 2016
Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
With the aim of attracting a new generation of ice cream fans, Yuengling’s Ice Cream will launch Cinnamon Churro and three other new flavors in 2016.
Treofan has spent €60m in the past two years upgrading its plants in Germany, Italy and Mexico. It also has a sales office in Winston-Salem, North Carolina, US.
A team of PepsiCo placement students has landed a £2,000 cash prize after winning a prestigious green food innovation award.
Dispatches from Hispack 2015
Nestlé Monster Smarties and Nestlé Caja Roja chocolates picked up awards in the Food Packaging category of The Liderpack Awards at Hispack 2015 in Barcelona, Spain, last week (April 21-24).
COMPANY PROMISES Lattes, smoothies, hot chocolate enhancers will follow
DreamPak claims to have launched the first ‘no refrigeration needed’ concentrated liquid creamer in select H-E-B locations in Texas, and promises lattes, smoothies and even hot chocolate will follow.
Big interview: Joseph Montgomery III, CEO of Agro Innova
A long beloved refreshment for cacao plantation workers—albeit previously underused part of the cacao fruit—the nutritional powerhouse cacao pulp is making its way to US supermarket shelves in smoothie form.
Testing the consumer liking of a new product may be an overrated idea that ‘breeds mediocrity’ and means products fail to differentiate themselves against the competition, according to David Howlett of MMR Research.
Despite becoming “a bit of an elephant in the room”, indulgence still plays a large part in decision-making processes at retail level, the creator of new British milkshake brand, Mr Sherick's, has claimed.
Barry Callebaut's R&D department talks to ConfectioneryNews after winning a blood flow health claim for cocoa flavanols in dark chocolate and cocoa beverages.
RPC is capturing increasing numbers of food manufacturers that are switching to plastic packaging from other materials - and not just for lightweighting - the company claimed at its press conference last week.
Fairtrade product sales rose 12% worldwide in 2011 due to ethical sourcing commitments from the food and drink industry and increased consumer awareness.
Cadbury has spent £4.5m installing new equipment to manufacture chocolate drinks in-house at its Chirk factory near Wrexham, while the company says its Somerdale site will be sold within months.
Cargill breakthrough puts instant into cocoa drinks
Cargill has announced a breakthrough in cocoa powder technology which enables faster and improved dispersion in cold drink mix application.
Kraft explores boosting chocolate health benefits
Drinks or high sugar-containing chocolate may be the best formulations for boosting antioxidant levels in the blood, suggests a new study from Kraft Foods.
Flavanol-rich chocolate drink helps maths performance
Chocolate makers seeking to leverage sales through health-positioned products could find a fresh direction with new research from the UK suggesting cocoa drinks rich in flavanols could help consumers do maths.
Barry Callebaut sells Chococam to focus on cocoa sourcing
Focusing further on cocoa bean sourcing and processing, Zurich-based Barry Callebaut spins-off Chococam, the last of its consumer activities in Africa, to South African food firm Tiger Brands.
Best practice for chocolate industry urgent, voices child labour watchdog
Herculean efforts are required by the global chocolate industry to
ensure that sourced cocoa supplies are not linked to exploited or
trafficked child labour, underlines labour watchdog International
Labor Rights Forum.
Health boom sets sales soaring for dark chocolate
The wave of health and wellness comes ashore for chocolate makers,
with latest figures from Mintel showing the fresh healthier image
for dark chocolate has brought a much-need, and strident, upward
shift in sales for 2007.
New chocolate maker contracts boost volumes for Barry Callebaut
New outsourcing contracts for industrial cocoa from new and
existing chocolate makers boost volume growth for cocoa supplier
Barry Callebaut, helping to offset harmful exchange rates, energy
prices and inflation.
Dark chocolate gets pulses racing
Consumption of dark chocolate and cocoa may not boost
heart health, and could actually increase pulse rates,
according to new research.
Initiative to reduce seasonal confectionery packaging
The Waste and Resources Action Programme (WRAP) is coordinating a
confectionery working group in order to reduce the packaging of
seasonal products such as Easter eggs.
Indian chocolate demand fuels domestic cocoa increases
In response to rising demand in the chocolate industry and reduce
dependency on imports, Indian cocoa producers have said they will
increase domestic cocoa production by 60 per cent in the next four
The ethical cocoa confusion
While most consumers agree that ethically-sourced cocoa is no bad
thing, an ever increasing number of different schemes risks
muddying the issue and puzzling chocolate fans.
Callebaut extends origin chocolates range
Switzerland-based Barry Callebaut this week claimed it now offers
the largest selection of origin chocolates having extended its
portfolio to include more than 40 different varieties.
Barry Callebaut launches new antioxidant cocoa
Barry Callebaut today said it is adding to its healthy chocolate
portfolio with the official launch of a cocoa product containing a
high level of antioxidant flavanols.
Barry Callebaut set to boost output with Philadelphia move
Chocolate giant Barry Callebaut has taken over a factory in
America, which will help the firm boost output by more than 50,000
tons over the next three years.
Barry Callebaut doubles Japan chocolate volumes
Barry Callebaut is moving in on the expanding chocolate market in
Japan through a new alliance with confectionery company Morinaga.
Nestle points towards future of cocoa research
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
New chocolate bar healthy for your heart, claims manufacturer
In a bid to take advantage of the boom in demand for fortified
chocolates, a manufacturer claims to have developed a product
that benefits those with Type-2 diabetes or high cholesterol.
Nestle campaigns for benefits of dark chocolate
A new Nestle-backed campaign in Australia is promoting the health
benefits of dark chocolate to doctors, dieticians and
Healthy chocolate drives US market
Sales of health and premium products are driving growth in the US
chocolate market, offsetting poorer sales in other chocolate
Barry Callebaut launches new aerated chocolate chunks
A new aerated chocolate ingredient claims to allow manufacturers of
baked and dairy goods to cut costs and calories by reducing the
total amount of chocolate in their products without affecting taste
or visual appeal.
Mars to increase presence in Russia?
US chocolate manufacturer Mars is set to open a new factory in
Russia, according to local paper the Kommersant Daily.
Cocoa demand on the up
Demand for cocoa is on the up, registering compound growth of 2.7
per cent over the next three years, and most of it will come
from Africa, according to a new report.
High dairy prices affect Hershey's earnings
High dairy prices meant Hershey's operating margins fell
to 3.1 per cent for the quarter ended 1 July, compared to 17.3
per cent for the same period in 2006.
Barry Callebaut expands presence with Nestle units
Barry Callebaut has completed the purchase of two Nestle
units, the company said yesterday.
Cadbury Schweppes unwraps its confectionary strategies
Following talks in London today, Cadbury Schweppes has officially
announced its new confectionery strategies, to be implemented
following the separation of its drink division, Americas Beverages.
Contaminated chocolate may have hit shelves
Potentially contaminated Hershey's chocolate, stolen in Canada last
week, may have reached the retail level.
Women prefer chocolate to sex
Over half of women in the UK would rather curl up with a chocolate
bar than have sex, according to a new survey.
Barry Callebaut unlocks the secrets to cocoa flavour
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
Lindt innovates with new mousse-filled dark chocolate
Swiss chocolatier Lindt & Sprungli is continuing its innovation
in premium, dark chocolate with a new range boasting 70 per cent
cacao content and a unique mousse-filled centre.
Hershey dark chocolate growth boosts sales
US based chocolate giant Hershey may have successfully taken
advantage of the consumer trend for dark chocolate but work still
remains to be done to reinvigorate core brands.
Cargill patents new cocoa processing method
US based cocoa producer Cargill has developed a new method of
processing cocoa which allows for reduced fat content and greater
dispersibility in cocoa powder.